Merritt Family Two Hour Turkey

Fabulously moist. Works every time. And, yes, it really is a two-hour turkey! The trick is to use heavy duty, large size aluminum foil and then seal turkey in the foil completely. My new inlaws thought I was crazy when they arrived at our home to a cold, raw turkey one Thanksgiving. But they are believers now."

PREP TIME	20 Min
COOK TIME	2 Hrs
READY IN	3 Hrs 20 Min
Original recipe yield 1 - 12 pound turkey

Full recipe...

Green Curry Cod

"This recipe is a mildly hot fish curry, which is delicious when accompanied by a fresh green salad, rice, and crusty bread."

PREP TIME	15 Min
COOK TIME	40 Min
READY IN	55 Min

Full recipe...

Oatmeal Pancakes II

PREP TIME	10 Min
COOK TIME	10 Min
READY IN	20 Min

Full recipe...

Kyle's Favorite Beef Stew

"My son calls this very-hearty beef stew 'world famous!' You will need a large slow cooker."

Full recipe...

Hungarian Mushroom Soup

"My family loves soup and this is one of their favorites. It has lots of flavor and is fairly quick to make. It's primarily a mushroom soup but derives a lot of its flavor from other ingredients."

Full recipe...

Turkey Pot Pie

"A perfect way to use up left over turkey. This pie tastes yummy, and will feed up to eight hungry people. Originally submitted to ThanksgivingRecipe.com."

Full recipe...

Campbell's® Turkey and Broccoli Alfredo

"Turkey, broccoli and linguine team up with a creamy sauce made with Campbell's® Condensed Cream of Mushroom Soup and Parmesan cheese, for a family-pleasing dinner."

PREP TIME	5 Min
COOK TIME	15 Min
READY IN	20 Min

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Risoles

Ingredients: 250 gr flour, 70 gr butter, 1 egg, 2 pieces of chicken legs, 100 gr carrot, 50 gr scallions, 4 pieces of shallots, 2 pieces of garlic, 15cc sweet soy-sauce, 200 gr bread crumbs, salt.

Direction:

• Mix 1/2 of the egg with flour and butter
• Form thin layer of squares - for wrappers
• Remove the bones from the chicken legs, cut into small pieces
• Skin carrots, boil until half done, and cut into
• tiny pieces. Cut scallions into tiny pieces.
• Grind shallots and garlic.
• Heat pan with butter. Put in shallots and garlic.
• In a couple of minutes, put in chicken
• Stir a little bit, and put in carrots, scallions
• Mix evenly.
• Add salt and pepper to taste, add sweet soy-sauce.
• Cook until chicken is done.
• Put 1 spoon of the result above into each square.
• Wrap it.
• Dip it in the 1/2 egg left, pour flour.
• Heat oil in a pan.
• Deep fry the risoles on medium heat until golden brown.
• Serve with hot chili pepper.

Pandan Cake

Ingredients: 8 egg yokes, 6 egg whites, 175 gr sugar, 180 gr flour, 3/4 cup thick coconut milk, 1/4 tea spoon of salt, 3 spoon suji extract, green food coloring.

Direction:

• Boil coconut milk, salt, suji extract in low heat
• Beat egg yokes and egg whites and sugar
• Add food coloring
• Slowly add the coooked coconut milk, mixing it evenly.
• Butter the cake pan, put the mix inside
• Bake until done

Mediterranean Lemon Chicken

SERVINGS

Servings
US METRIC

INGREDIENTS (Nutrition)

• 1 lemon
• 2 teaspoons dried oregano
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 6 chicken legs

Full recipe...

Italian Cream Cake II

Servings
US METRIC

INGREDIENTS (Nutrition)

• 1/2 cup margarine, softened
• 1/2 cup shortening
• 2 cups white sugar
• 5 egg yolks
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup buttermilk

Full recipe...

Bread and Celery Stuffing

"An easy stuffing recipe for a 10 to 12 pound turkey."

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Views: 1508 | Last Updated: 25 Nov 2008 error! Something bad has happened success! Success! This recipe is now in your Favourite Recipes. error! S

This cake is a rich, moist fruit cake, perfect at Christmas. Ice the cake with marzipan for a more festive touch. GLAD® Bake & Cooking® Paper eliminates the need for greasing the cake tin and its non-stick coating saves time cleaning up afterwards.

Full recipe...

Roasted Turkey and Pan Gravy

"One of the benefits of using Swanson® stock for gravy is the rich stock flavor combines with the drippings in the pan to make a great-tasting mashed potato topper."

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Klepon Cake

Ingredients: 300 gr sticky rice flour, 30 gr sagu, 8-10 suji leaves, 150 gr brown sugar, 300 gr coconut.

Direction:

• Grind suji finely, mix water. Shred coconut
• Mix flours, add suji and a little water.
• Form balls, put brown sugar inside
• Boil until done
• Sprinkle with shred coconut

Fig Jam and Goat Cheese Crostini

TIME/SERVINGS

Total: 45 mins

Active: 45 mins

Makes: 20 servings

By Amy Wisniewski

Flavors of fall—sage and figs—pair up with tangy goat cheese for an elegant appetizer that’s a perfect pairing for a glass of bubbly.

What to buy: Fig jam can be purchased at high-end grocery stores. Quince jam, a.k.a. membrillo, would also be delicious here.

Game plan: The toasts can be made up to a day ahead and stored at room temperature in an airtight container. The sage can also be prepared a day ahead, loosely wrapped in a paper towel, and stored in an airtight container.

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Gluten Free Orange Cake

TIME/SERVINGS

Total: 60 minutes

Active: 10 minutes

Makes: 1 cake

By elanaspantry

This is my gluten free version of Claudia Roden’s Gateau a l’Orange. This moist festive cake makes an ideal dish for holiday celebrations.

INGREDIENTS

• 2 oranges

• 4 eggs

• ¾ cup agave nectar

• 2 cups blanched almond flour

• ½ teaspoon celtic sea salt

• 1 teaspoon baking soda

INSTRUCTIONS

1. Wash the oranges and boil them whole for 1 ½ hours, or until soft
2. Place oranges in a food processor and blend until smooth
3. Process in eggs, agave, almond flour, salt and baking soda until well blended
4. Pour batter into a greased 9-Inch round cake pan
5. Bake at 375° for 45-50 minutes, until a toothpick stuck in the center comes out clean

Poached Pear and Blue Cheese Salad

TIME/SERVINGS

Total: 1 hr 20 mins

Active: 25 mins

Makes: 6 to 8 servings

By Amy Wisniewski

This salad is a classic fall pairing of walnuts, blue cheese, and pears, but with a twist: spiced poached pears. The poaching liquid is also used in the dressing, for twice the spiced flavor.

Game plan: Though it’s fine to toss everything together, some ingredients in the salad may get lost in the bottom of the bowl, so we opt for serving it composed (a.k.a. arranged).

What to buy: Piccante blue cheese is older than the sweeter dolce variety and has a washed rind that is thicker and drier. The cheese delivers a spicy flavor and strong aroma that complement the vinaigrette.

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Fried Turkey with Southern Rub

TIME/SERVINGS

Total: 2 hrs, plus overnight for the rub

Active: 25 mins

Makes: 10 to 12 servings

By Regan Burns

If you’ve heard that once you’ve tried fried turkey you’re converted for life, we’re happy to report that for us, it’s true! Not only is your bird done in 40 minutes, but it’s really juicy, not at all greasy, and the skin is crispy beyond belief. The rub we’ve created is a tasty addition, and when left on overnight, it really penetrates the entire turkey. We’ve put together a rundown on semiprofessional turkey frying and a few more tips on deep-frying.

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Carving Turkey

Carving Turkey, Step by Step

By: Noel Christmas

Take the mystery out of carving that bird.

Carving a turkey can make even the most accomplished home cooks nervous.

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Heavenly hamburgers

American hamburgers became hugely popular during World War II. Before that, we called mince patties rissoles or meat balls and served them with gravy and vegetables.

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Mexican Bean Salad

INGREDIENTS (Nutrition)

• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, drained
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (10 ounce) package frozen corn kernels
• 1 red onion, chopped
• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 2 tablespoons fresh lime juice
• 1 tablespoon lemon juice
• 2 tablespoons white sugar
• 1 tablespoon salt
• 1 clove crushed garlic
• 1/4 cup chopped fresh cilantro
• 1/2 tablespoon ground cumin
• 1/2 tablespoon ground black pepper
• 1 dash hot pepper sauce
• 1/2 teaspoon chili powder

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Bali Satay

Ingredients: 350 gr beef, 1/2 coconut, 3 pieces of garlic, 4 pieces of red chili peppers, 1 spoon brown sugar, 10 gram corriander, 10 gram kencur, 1 lime, galanga, 1 teaspoon shrimp paste, salt and pepper.

Direction:

• Shred beef, shred coconut
• Slice garlic and brown it.
• Heat shrimp paste a little bit
• Get lime juice
• Mix garlic, chili pepper, brown sugar, corriander, kencur, galanga, shrimp paste with a blender
• Mix evenly with beef and coconut and the spice mix above add salt, pepper, and orange juice
• Form thumb-sized pieces from this mix, and stick each on a skewer
• Barbecue until done

Clam Satay

Ingredients: 1 lb of clams, 5 shallots, 2 spoons of sweet soy sauce, 1 lime, salt and pepper.

Direction:

• Boil clams. After they are done, let it cool.
• Take the meat out.
• Slice shallots
• Mix shallots, soy sauce, and lime juice with the clams
• Add salt and pepper to taste
• Put clams in skewers, barbecue for a little bit

Sambal Goreng Ati Ampela

Ingredients: 4 pairs of chicken's livers and gizzards, 5 pieces of shallots, 3 pieces of garlic, 5 pieces of red chili peppers, 4 cm lengkusa, 10 gr shrimp paste, 1 cup of coconut milk, 1 board of petai, salt and pepper.

Direction:

• Cut liver and gizzards into bite sized pieces
• Skin shallots and garlic.
• Brown shrimp paste
• Grind finely shallots, garlic, red chili peppers, shrimp paste
• Brown these spices and galanga, mix them evenly
• Add liver and gizzard pieces, and salt and pepper to taste
• Mix evenly and add coconut milk, let it simmer for 3 minutes.

10-Minute Shrimp Soup

Recipe By     : Easy One-Dish Recipes
Serving Size  : 4    Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/2  cups          water
   1      package       Oriental flavor ramen noodles
     1/2  cup           green onion -- chopped
   1      medium        carrot -- julienne strips
   4 1/4  ounces        shrimp -- rinsed and drained
                        soy sauce -- if desired

Heat water to boiling in 3 qt saucepan. Add noodles. Cook about 3 minutes,
stirring occasionally, until noodles are tender. Stir in contents of
seasoning packet, onions, carrot
and shrimp; cook until hot. Serve with soy sauce.

ADRAK

Title: ADRAK
 Categories: Indian, Vegetarian, Soups
      Yield: 4 servings

      2 tb Grated fresh ginger
      4 c  Stock or water
    3/4 ts Salt
      1 tb Cumin seeds, toasted
    1/2 ts Black pepper
           Juice of one lemon
           Fresh coriander leaves

  Put grated ginger & stock into a pot & bring to a
  boil.  Simmer 30 minutes till the water has reduced by
  half.  Add salt, cumin & pepper.  Simmer for another 2
  minutes.  Squeeze in lemon juice & garnish with
  coriander. Excellent as a cold remedy & as a starter
  to an Indian meal.

Aam Lhassi

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Indian                           Beverages

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      c             Diced fresh mango
     1/2  c             Chilled orange juice
   3      tbsp          Clear honey
   2      c             Rich milk -- chilled
   1      pinch         Garden rose petals -- optional

Combine mango, orange juice & sweetener in food processor.  Blend for 1
1/2 minutes.

 Pour milk into processor & process till it has expanded & become frothy.
Add the mango puree.  Process for about 1 minute.  Pour into chilled
glasses.  Garnish with the rose petals if so desired.  Serve immediately.

A Traditional Side Dish

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Indian                           Sauce

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Tomato -- cubed
   1                    Red onion -- sliced thin
   1                    Fresh hot -- or mildly hot
                        Pepper -- sliced
   1      each          Ginger (some matchstick
                        Slices)
   1      each          Fresh lemon juice
   1      each          Salt to taste

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Baked snapper with chilli, ginger and basil

• serves: 4
• yield: 4 Serves
• ready in: 1 hour (30 mins Prep - 30 mins Cook)
  Almost any whole fish can be cooked with this method but snapper is particularly good with the Thai flavors. If you can find it, try fresh galangal in place of the ginger, the flavor is unique.

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Gado gado

Ingredients:
Lettuces
A small bunch of long beans
Young cabbage
1 cucumber
Tofu
100 gr soyabean cake
2 eggs
5 pieces of red chili pepper
5 pieces of small chili pepper (jalapeno or scotch bonnet)
3 pieces of shallots
100 gr. peanuts
lemon, brown sugar, and salt.

Direction:

• Fry an egg and soyabean cake
• Cut into small pieces
• Boil one egg and slice it
• Boil young cabbage, long beans, and slice them
• Peanut sauce:
• Fry peanuts
• Slice shallots, and brown with chili peppers
• Mix and grind all these with brown sugar, lemon, salt and pepper, and boil with a little bit of water. (Use this sauce with satay as well)

The Cheese and Bacon Lover Salad

I'm a vegetarian, but I know some of you gotta have your fix. Mix fresh spinach, crumbled feta and cooked, crumbled bacon. Top with your favorite dressing. Add in sliced fresh mushrooms if you want. (Note: for the planet, your health and the health of animals, please buy organic, free range animal products.)

Italian Potato Salad

INGREDIENTS (Nutrition)

• 5 large potatoes, peeled and chopped
• 2 cloves garlic, minced
• 2/3 cup extra virgin olive oil
• 1/2 cup white wine vinegar
• 1/3 cup chopped fresh parsley

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Opor Solo

Ingredients: 1 chicken, 4 cups of coconut milk, 6 pieces of shallots, 3 pieces of garlic, 120 gram candle nut, 10 gram corriander, 5 gram jintan, 3 helai bay leaves, 1 batang daun sereh, 100 gr lengjuas, salt and pepper.

Destination:

• Cut chicken into pieces
• Grind shallots, garlic, candle nut, corriander, and jintan
• Brown for a little bit.
• Boil chicken with 2 cups of coconut milk, put in sereh and galanga.
• When chicken is about done, put in more coconut milk along with the spice mix above. Add salt and pepper to taste

Perfect Potato Salad

Warm weather brings picnics, barbecues, and potlucks, and none of these important eating occasions would be complete without a big bowl of potato salad! Your mother and your grandmother may have their famous recipes for this summertime staple, but what makes a perfect potato salad is different for everybody. Once you understand some of the basics regarding the composition of this beloved side dish, you'll be ready to invent your own soon-to-be-famous recipe!

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Bermuda Spinach Salad

INGREDIENTS (Nutrition)

• 6 eggs
• 1/2 pound bacon
• 2 pounds spinach, rinsed and chopped
• 2 3/4 ounces croutons
• 1/4 cup sliced fresh mushrooms
• 1 onion, chopped
• 2/3 cup white sugar
• 1 teaspoon salt
• 1 cup vegetable oil
• 1/3 cup cider vinegar
• 1/2 teaspoon ground black pepper
• 1 teaspoon celery seed
• 1 tablespoon prepared Dijon-style mustard

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TODAY'S TIPS & ADVICE

How to Carve a Turkey (Video)

Get the most meat from your bird--watch this video to learn how to carve a turkey.

Sweet and sour shrimps

1/2 lb of medium sized shrimps, 5 pieces of garlic, 3 oz. flour, 1 piece of egg, 2 spoons of tomato sauce, 1 lime, 1/2 spoon of sugar, salt and pepper.

Direction:

• Clean the shrimps, remove the heads, keep the tails
• Clean garlic, and slice thinly. Sprinkle over the shrimps.
• Make a mix of the flour, egg, with enough water, salt, and pepper.
• Heat oil on a pan.
• One by one, put the shrimps into the pan by first dipping it in the mix above. Fry until golden.
• Put on a plate, pour tomato sauce over them.
• Tomato sauce: Heat tomato sauce, add sugar, and lime juice

Jamie's Cranberry Spinach Salad

INGREDIENTS (Nutrition)

• 1 tablespoon butter
• 3/4 cup almonds, blanched and slivered
• 1 pound spinach, rinsed and torn into bite-size pieces
• 1 cup dried cranberries
• 2 tablespoons toasted sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 2 teaspoons minced onion
• 1/4 teaspoon paprika
• 1/4 cup white wine vinegar
• 1/4 cup cider vinegar
• 1/2 cup vegetable oil

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Gado gado

Ingredients:
Lettuces
A small bunch of long beans
Young cabbage
1 cucumber
Tofu
100 gr soyabean cake
2 eggs
5 pieces of red chili pepper
5 pieces of small chili pepper (jalapeno or scotch bonnet)
3 pieces of shallots
100 gr. peanuts
lemon, brown sugar, and salt.

Direction:

• Fry an egg and soyabean cake
• Cut into small pieces
• Boil one egg and slice it
• Boil young cabbage, long beans, and slice them
• Peanut sauce:
• Fry peanuts
• Slice shallots, and brown with chili peppers
• Mix and grind all these with brown sugar, lemon, salt and pepper, and boil with a little bit of water. (Use this sauce with satay as well)

Crab Soup

Ingredients:
2 litres of fish stock
2 medium-sized crabs
100 gram ginger
50 gram scallions
50 gram Indonesian parsley
salt
pepper to taste

Direction:

• Make fish stock by boiling fish bones in 8 cups of water
• Remove these bones after a few minutes.
• Wash crabs, split into several parts
• Cut ginger into very thin slices
• Cut scallions and Indonesian parsley
• Reheat stock for about 5 minutes, put everything into the stock
• Add salt and pepper to taste

Fish Paprikash

Ingredients:
2 kg freshwater fish, as many types as possible
4 medium onions,
200-300 ml (1 - 1 1/2 cup) tomato sauce
200 ml (1 cup) wine
2 Tbsp paprika
2 tsp chili powder
2 l water
salt

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Polish Pierogi Recipe

Ingredients:
polish pierogi dough recipe
polish pierogi filling recipe

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Recipe for Jewish BRISKET (pot roast)

Ingredients:
2 2/1 lb beef brisket
1/2 onion
1/2 teaspoon of paprika
1/2 cup hot water
1/2 sweet green pepper


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Recipe for Chinese STEAMED DUCK

Ingredients:
3 1/2 lb duck
1/4 lb pork
1/4 lb mushrooms
1/4 lb water chestnuts
1/4 cup barley
1 1/2 tablespoon soy sauce
1 teaspoon salt

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TCHEUREKS - Greek Easter Cakes

Ingredients:
4 1/2 ounces butter
4 1/2 ounces sugar
5 eggs
1 cup of milk
2 ounces yeast
10 ounces of flour

Preparation:

1. Mix 4 1/2 ounces butter with an equal amount of sugar, add 5 eggs well beaten, 1 cup of milk, 2 ounces yeast, and 10 ounces of flour.
2. Let it rise for 2 hours, form into shape of a large fleur-de-lis, or 3-pointed flower (to represent the Trinity), ice with sugar, and bake 1 hour.

Greek Eggplant Dip (Melitzanosalata)

Ingredients:
3 large eggplants
300g strained Greek yoghurt or mayonnaise
3 medium-sized cloves of garlic
2 tablespoonfuls extra virgin olive oil
1 lemon
Salt

Read more...
www.free-old-time-cooking-recipes.com/vegetables/melitzanosalata.html

Greek Egg Custard Pie Recipe

Ingredients:
1 package of phyllo pastry
FILLING:
4 cups (900 ml) milk
1/2 cup (90 g) semolina
1 cup sugar
2/3 cup (10 tbs) butter
4 eggs
1 tsp. vanilla extract
SYRUP :
500 g (1 lb 2 oz) sugar
grated orange peel
1 l (1 qt) water
juice of 1/2 lemon

more...
www.free-old-time-cooking-recipes.com/desserts/pies/greek_egg_custard_pie_recipe.html

Ginger Carrots

Ingredients:
5 sliced carrots
1 tablespoon sugar
1/4 cup orange juice
1/4 teaspoon ginger
1 teaspoon salt
1 teaspoon cornstarch

Procedure:

1. Cook carrots in boiling salted water until tender (about 20 min.)
2. Combine sugar, orange juice, ginger, salt and cornstarch in sauce pan and cook until blended smooth.
3. Add cooked carrots, toss lightly, serve.

Aloha Sweet Potatoes

Ingredients:

4-5 medium sweet potatoes
1/2 cup butter
1 cup brown sugar
1/2 cup water
1/4 cup shredded coconut

more...
www.free-old-time-cooking-recipes.com/vegetables/hawaiian_vegetable_recipe.html

Bubble and Squeak Recipe

Full recipe...
www.free-old-time-cooking-recipes.com/old-english-recipes/bubble-and-squeak_recipe.html

Arancini di Riso (Italian Rice Ball Recipe)

more...
www.free-old-time-cooking-recipes.com/old_italian_recipes/arancini_di_riso_italian_rice_ball_recipe.html

Pork Adobo

more...
http://www.free-old-time-cooking-recipes.com/filipino-recipes/pork-adobo-recipe.html

Filipino Vegetable Recipe

Ingredients:
1 Shredded green papaya
2 Sliced onions
2 Julienned carrots
1 Sliced red pepper (sweet)
3 cups Cider vinegar
¼ cup Sugar
1 tsp Salt
1 tsp Freshly ground pepper

See more...
http://www.free-old-time-cooking-recipes.com/vegetables/filipino_vegetable_recipe.html

Russian Salad Recipe

Ingredients:
4 medium potatoes, cooked and diced
3 carrots, boiled and diced
2 parsley roots, boiled and diced
1 celery root, boiled and diced
500 g (1 lb 2 oz) boiled peas
1 pickled bell pepper, diced
300 g (10 oz) cooked ham, diced
1 sour apple, finely diced
300 g (10 oz) mayonnaise
1 tsp prepared mustard
1/2 dl (1.7 fl oz ; 3.5 tbs) sour cream
salt

more...
www.free-old-time-cooking-recipes.com/side_dishes/russian-salad-recipe.html

Baked Pancakes (Crepes) with Cottage Cheese

Ingredients:
BATTER:
250 g (0.5 lb) flour
2 eggs
1 cup milk
1 cup sparkling mineral water
salt
FILLING:
500 g (1 lb) cottage cheese
4 eggs
150 g (5 oz.) sugar
grated lemon rind
1 tsp vanilla extract
TOPPING:
1 3/4 cups cream

Preparation:

1. BATTER: Mix eggs with salt. Gradually add flour, milk and mineral water. Mix until smooth. Let stand 30 minutes before cooking.
   Heat a lightly oiled frying pan over medium high heat. Pour approximately 3 tablespoons of batter into the pan, swirling to coat the bottom of the pan evenly. Cook each side until the golden brown (about 2 minutes each side).
2. FILLING: Whisk egg whites. In a separate bowl mix egg yolks and sugar until foamy. Add cottage cheese, lemon rind, vanilla extract and beaten egg whites.
3. ASSEMBLE: Add 2 tablespoons of cheese mixture down the center to each crepe and roll up as you would an egg roll. Place them seam side down in the oiled pan. Continue doing that till the pan is full.
4. Put layer of cream on top of the pancakes till they are all covered. Bake in 175 C (350 F) oven for 15 minutes.

Turnip Stew

Ingredients:
1 kg (2 lb) turnips, peeled and diced
1 kg (2 lb) potatoes, peeled and diced
1 onion, chopped
1 l (1 qt) milk
2 Tbsp flour
1/2 cup cream
salt, pepper

Preparation:

1. Put turnips, potatoes and onion in a large heavy stockpot. Cover with water and cook until soft.
2. Add milk, salt and pepper.
3. Mix flour with cream and add to pot. Cook until thick.

Squash Stew

Ingredients:
500 g (1 lb 2 oz) squash, grated
2 Tbsp oil
2 Tbsp flour
1 small onion, chopped
1 garlic cloves, minced
1 tsp paprika
1 Tbsp tomato purée
1 cup cream
1 tsp fresh dill, choppped
salt, pepper

Preparation:

1. Season pumpkins with salt and let stand for 1 hour. Squeeze pumpkin and discard liquid.
2. Make a roux: heat oil in heavy pot, add flour, stirring constantly. Cook for 1 minute. Add onion, garlic and pumpkin. Cover with water. Cook until pumpkin is soft.
3. Add paprika, tomato purée, cream, pepper and dill. Cook for a short time or until thick.

MLINCI (Baked Noodles)

Ingredients:
1 kg (2 lb) flour
2 eggs
1½ Tbsp salt
400 ml (16 fl oz; 2 cups) cold water

Preparation:

1. Mix flour, eggs and water to make a harder dough. Roll out into rounds.
2. Bake on the lowest rack of the oven at 165 C (330 F) until crispy and golden on both sides (about 5 minutes each side). Take out of the oven and let cool.
3. Break “mlinci” into pieces, put in a bowl. Pour salted boiling water over “mlinci”, leave for a few minutes, then drain water.
4. Pour turkey roast drippings over “mlinci” and serve.

Spaghetti with Feta Cheese and Black Olives

Ingredients per portions

500 g	spaghetti
200 g	feta cheese
100 g	black olives, pitted
½ bunch(es)	thyme
½ bunch(es)	marjoram
6	tomatoes
250 ml	wine, white, dry
	sea salt
	pepper, ground, black
1 tbsp	olive oil
1 tbsp	honey
1 clove(s)	garlic, minced
1	shallot(s), chopped

Method

Plunge tomatoes into boiling water, peel, pit and dice. Heat olive oil an a pan and add tomatoes, garlic and shallots, saute for some minutes.

Stir a little free space in the middle of the pan and pour in the honey to let it caramelise.

Then stir everything by adding salt, pepper, minced herbs (thyme and marjoram - save one sprig of marjoram) and half of the wine. Simmer until tomatoes are cooked to a sauce.

Cook the spaghetti in boiling salted water.

Add the remaining wine to the sauce, cut cheese in to small pieces, chop olives and add everything to the tomato sauce. Finely chop marjoram sprig.

Give spaghetti on 4 warmed plates and serve sauce over the spaghetti, sprinkle with chopped marjoram.

Preparation time: ca. 30 min Grade of difficulty: medium

Old Time Fresh Tomato Soup Recipe

Ingredients:
5 Tbsp oil
1 onion, chopped
2 garlic cloves, minced
2 fresh parsley sprigs
3 fresh celery sprigs
800 g (1.75 lb) fresh ripe tomatoes, peeled and chopped
1 l (1 qt) water
1 tsp sugar
100 g (3.5 oz) rice
1 tsp flour
salt, pepper
100 g (3.5 oz) grated parmesan cheese

Preparation:

1. Sauté onions, garlic, parsley sprigs and celery sprigs in oil, stirring occasionally until onion is tender.
2. Stir in tomatoes and continue to cook over medium heat, adding water occasionally, about 30 minutes. Season with sugar, salt and pepper. When tomatoes are cooked, remove parsley sprigs and celery sprigs. Puree soup and then strain the mixture through a sieve.
3. Fry flour in 2 Tbsp oil. Add strained soup. When it starts to boil, add rice and cook until rice is tender.
4. Remove from heat, sprinkle with grated parmesan cheese and serve.

Recipe for Homemade Vegetable Soup

Ingredients:
3 potatoes
3 carrots
3 turnips
2 heads of celery
2 stalks of parsley
3 onions
3 qt. water
salt
black pepper
red pepper

Preparation:

1. Slice thinly potatoes, carrots, turnips, the undesirable parts of 2 heads of celery, stalks of parsley and onions.
2. Cook the onions in a little butter until they turn a yellow brown, then add the other ingredients. Season well with salt and black pepper, also a pinch of red pepper.
3. Put all together in a stew-pan, cover with water, stand on range and simmer about three hours.
4. Strain soup into stew-pan, place on range, and when hot add Marklose Balls.

Black Bean Soup

Ingredients:
1 pt black Mexican beans
5 pt water
salt, pepper
bunch of thyme
onions,
1/4 lemon
1 tablespoon butter
2 eggs
1 wineglass of wine

Preparation:

1. One pint of black Mexican beans, put them in five pints of water (without soaking), boil about five hours.
2. Pass beans and liquid through a sieve, half an hour before serving; do it thoroughly, that it may be thick enough. Put it back into the pot with salt, pepper, bunch of thyme, onions, a quarter of lemon cut in thin slices, and a tablespoonful of butter.
3. Have two eggs, boiled hard, cut up in your tureen, and a wineglass of good wine. Pour soup on it and give it a stir.

Spaghetti Pizza

Ingredients per portions

300 g	spaghetti
3 tbsp	olive oil
500 ml	tomato sauce, your own recipe or store bought
200 g	mozzarella, fresh
	pepper
100 g	thin sliced ham
100 g	black olives, pitted
100 g	parmesan, grated

Method

Cook spaghetti al dente. Drain, do not rinse.

Preheat oven to 175°.

On a large baking sheet with a 1cm rim, spread the olive oil first, then the cooked spaghetti. Slice the mozzarella in slices and then cut in four long stripes and space on the spaghetti. Grind a bit of pepper (to your taste) on the cheese. Cut olives in halves and put them on next. Top everything with the tomato sauce and the parmesan.

Bake in the oven for 20 minutes if you have heated the sauce while the spaghetti were cooking or bake for 30 minutes if the sauce is cold.

Note:
Use your own tomato sauce that you normally make for your regular spaghetti dinner, just make more and freeze some for this dish, or use a store bought one.

This dish can be made with any pizza toppings your family loves. Use salami, mushrooms or make it vegetarian - without meat.

Preparation time:	ca. 15 min
Grade of difficulty:	easy

Spaghetti with Zucchini

Ingredients

500 g	spaghetti
2 medium	zucchini
2 tbsp	butter
1 small	onion(s)
2 tbsp	flour
500 ml	stock, chicken or vegetable
100 g	ham
100 ml	heavy cream
some	salt and pepper
some	nutmeg

Method

In a large pot, bring 5 l of salted water to a boil.

Thoroughly wash (or peel) zucchini, cut into thin slices lengthwise, and cut slices into thin strips about the same thickness of the Spaghetti.

Cut ham into small strips. Finely dice the onion. Melt butter over medium heat in a medium saucepan.

Sauté onions until transparent and then add ham and flour. Continue to cook for about two minutes, then slowly whisk in stock. Stir frequently to avoid any lumps. Add cream and bring to a boil.

In the meantime, add spaghetti to boiling water and cook until “al dente’. Add the zucchini to the sauce about 2 minutes before serving to make sure they are cooked, but not overdone.

Drain pasta and transfer to a big bowl. Mix zucchini sauce with the spaghetti (either in the saucepan or place little heaps on top of the spaghetti) and serve immediately.

Preparation time: ca. 20 min Grade of difficulty: easy